How to steam Sanmen blue crab delicious, Sanmen blue crab steaming method

The nutritional value of crabs is very high, and the taste of crabs is also very delicious, there are many types of crabs, different kinds of crabs, methods and ways to eat are also different, blue crabs are common crab species, the more common practice is steaming or spicy practices, blue crabs are steamed and taste particularly delicious, keep the original taste of blue crabs, the time of blue crab steaming must be mastered, how long does it take for blue crabs to be steamed?

It depends on the size and number of crabs.

The temperature of steamed food is the same, but the size of the food and the degree of hardness and thickness determine the maturity time, such as the blue crab with a hard shell, usually the size of about 3 taels in the water after boiling for 15 minutes is appropriate, 3 4 double steaming for about 17 minutes, up to each increase of 2 taels to increase 2 minutes more, here usually refers to the amount of five blue crabs in a pot, if there are ten, then add 2 minutes more time on this basis.

Can blue crab be steamed directly.

It can be steamed directly.

Blue crab is also a kind of common seafood, the meat is delicate, nutritious, it has many ways to eat, steaming is one of the more popular, steamed blue crab is not only simple, but also can feel the original umami and tender taste of blue crab, so the blue crab can be steamed directly after cleaning.

Preparation of steamed blue crab.

1. Put the cleaned blue crab on a plate.

2. Put an appropriate amount of water, ginger slices, green onion knots, and cooking wine in the steamer.

3. Put the blue crab in and turn on the heat.

4. After the water in the pot boils, steam for 10-15 minutes and turn off the heat.

5. Don't be in a hurry to remove the lid, cover and simmer for another 2-3 minutes.

6. Prepare a small bowl, add vinegar, light soy sauce, cooking wine, sugar, salt, sesame oil, minced ginger and a little water to the bowl and stir well to form a sauce.

7. Serve it with blue crab and dip it on the table.

1.Blue crab.

2.Tie the chopsticks next to the eyes of the big blue crab, and after about five minutes, the blue crab is basically out of a coma, untying the rope and cleaning the blue crab with a toothbrush. The mouth is not easy to wash and can be cut off with scissors.

3.Add water, a little cooking wine, ginger slices to the steamer and bring to a boil.

4.When the water in the steamer is boiling, you can put in the crab to steam; It will be steamed in about 10 minutes on high heat, and the time will be set according to the size of the blue crab.

5.When steaming the crab, you can adjust the dipping sauce of your favorite flavor (I put vinegar, sugar, sesame oil, ginger, garlic, and chopped onions, which is delicious.) ）。

6.After steaming, remove the part of the crab that cannot be eaten, then remove the cover, cut it into four pieces, and cover the crab back on.

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Three ways to eat seafood.

Hairy crabs are steamed in cold water or boiling water.

The correct way to steam crabs.

Sanmen blue crab is the most authentic method.

It is best to steam hairy crabs for a few minutes.

The practice of steamed blue crab.

For fresh blue crabs, poke the bottom heart of the crab (navel) with chopsticks, and after 2-3min of immobility, untie the rope and clean it with a brush. (Remember not to untie the rope first).

If you use a rice cooker to steam, pour about 2 taels of rice wine, 6-9 slices of ginger and a few garlic slices into the water at the bottom, and stir it. Then put the steaming drawer, put the crab on it again, turn off the rice cooker and steam for 15 minutes, jump to the holding place and wait for about 10 minutes. (Other pot cooking methods are similar).

In other words, Hua Luogeng taught us how to co-ordinate, so take the blue crab and steam it in the pot with homemade original dipping sauce! ）

Wash the red peppers and chives, peel the garlic cloves, and peel the ginger.

Cut the small red pepper into rings, mince the chives, mash the garlic cloves, take three slices of ginger and mince them, and finally pour in the white vinegar, half submerged, and a spoonful of boiled sugar water, see the spicy degree, you can not eat spicy can not be put, pure spicy, pure cool.

Mix the ingredients well! Add a few drops of sesame oil and a teaspoon of oyster sauce and mix well.

Crab steamed! Out of the pot, be careful of scalding, be careful of saliva...

Finally put together a plate properly!

The preparation and steps of steamed blue crab are as follows:Ingredients: 1 blue crab, 150g cabbage, 10g shredded ginger, 2 garlic cloves, 3g salt, 5g sugar, 5ml seafood juice, 5ml sesame oil, 5ml light soy sauce, 10ml rice wine, 5ml oil.

1. Prepare the materials.

2. Brush the shell of the blue crab with clean water.

3. Then pry it open with a knife at the bottom.

4. Break it open.

5. Brush the shell with clean water.

6. Remove the crab gills.

7. Then rinse with water as well.

8. Put the processed blue crab on a plate and add the ginger shreds.

9. Add the garlic paste.

10. Pour in rice wine, add white sugar, sesame oil.

11. Then cover the crab shell and put it in the pot and steam for 15 minutes.

12. After washing the cabbage, put it in a pot of boiling water, add a little salt and oil and fry until cooked.

13. Take a plate and put the blanched cabbage.

14. Take a plate and add shredded ginger, pour in light soy sauce and seafood juice to make a sauce.

15. Done.

Here's how:Ingredients: 1000 grams of Sanmen blue crab, 30 ml of cooking wine, 30 grams of ginger, shallots and garlic, 50 grams of flour, 2 grams of Sichuan pepper, 10 grams of dried chili, 20 grams of oyster sauce, 2 grams of pepper, 1 gram of salt.

1. Wash the crab and set aside, and cut other materials for later use, as shown in the figure below

2. Remove the rope from the washed crab and cut it in half, as shown in the figure below

3. Cut the crab noodles and flour them, as shown in the figure below

4. Put oil in the pan and fry the crab side down, as shown in the figure below

5. Fry the whole crab as shown in the figure below

6. Push the crab to both sides, as shown in the figure below

7. Add ginger and garlic, Sichuan pepper, dried chili pepper and chives, as shown in the figure below

8. Pour in the cooking wine, as shown in the figure below

9. Add oyster sauce and put in an appropriate amount of water, as shown in the figure below

10. Add salt and pepper and bring to a boil, as shown in the figure below

11. Simmer until the soup is dry, add chive leaves, as shown in the picture below

12. Serve on a plate at the end, as shown in the figure below

40 minutes is sufficient. Sanmen blue crab is a special call for slow and late production in Sanmen County, Zhejiang Province, China's national geographical indication product, the color is bright and blue, the shell is thin and the chela is larger, the overall appearance is full, the taste is rich and fragrant when eating, the meat is delicate, and it is a low-fat and high-protein food. It has low moisture content, high protein content, rich content of fresh and sweet amino acids, forming the characteristic appearance of "green back, yellow belly, golden claws, and scarlet tongs", forming an excellent variety with cold resistance, wide salt and wide temperature.

40 minutes is sufficient. Sanmen blue crab is a special product of Sanmen County, Zhejiang Province and Li, China's national geographical indication product, the color is bright and blue, the shell is thin and the chela is larger, the whole looks full, the taste is rich and fragrant when eating, the meat is delicate, and it is a low-fat and high-protein food. It has low moisture content, high protein content, rich content of fresh and sweet amino acids, forming the characteristic appearance of "green back, yellow belly, golden claws, and scarlet tongs", forming an excellent variety with cold resistance, wide salt and wide temperature.